Dulce de Leche and EVOO Muffins

Name: DULCE DE LECHE AND EVOO MUFFINS
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Ingredients: 85ml Bertolli Extra Light Olive oil; 100g Sugar; 2 Eggs; 150g Pastry flour; 2g Baking powder; 100g Dulce de leche

20' Medium 12345

85ml Bertolli Extra Light Olive oil
100g Sugar
2 Eggs
150g Pastry flour
2g Baking powder
100g Dulce de leche

Preparation

Step 1

Beat the eggs with the sugar until bubbles appear. This will give the dough more air, making for light and fluffy muffins.

Step 2

Add the other ingredients, except for the dulce de leche and mix well, using a whisk.

Step 3

Place the mixture into a pastry/piping bag and fill the molds to ¼ of their volume.

Step 4

Next, add a dollop of dulce de leche to the center of each muffin mold and cover with more of the cake mixture, taking care to completely cover the dulce de leche.

Step 5

Bake the muffin molds at 200º C- for 10 minutes.

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